Directions
- 1Brown the ground mild Italian sausage in a pot over medium-high heat.
- 2Drain some of the grease from the cooked sausage.
- 3Add onion powder, a big scoop of garlic, red pepper flakes, and one cup of orzo pasta to the pot.
- 4Cook the orzo for a minute or two until it toasts up.
- 5Add a splash of dry white wine (Chardonnay) and cook it off for a minute or two. (Use stock as a substitute if needed).
- 6Add about half a jar of rough chopped sun-dried tomatoes.
- 7Add Italian seasoning.
- 8Pour in two cups of chicken stock and one cup of heavy cream.
- 9Once the mixture starts bubbling, reduce the heat to a simmer and cover the pot.
- 10Let it cook for about 10 to 15 minutes until the orzo is done.
- 11Turn off the heat once the orzo is done.
- 12Stir in a quarter cup of grated parmesan cheese (or more, to taste).
- 13Add a couple of handfuls of baby spinach, cover, and let it wilt down for a couple of minutes.
Ingredients
- 1 pound mild Italian sausage
- onion powder
- 1 scoop garlic
- red pepper flakes
- 1 cup orzo pasta
- 1 splash dry white wine (Chardonnay)
- 0.5 jar rough chopped sun-dried tomatoes
- Italian seasoning
- 2 cups chicken stock
- 1 cup heavy cream
- 0.25 cup grated parmesan cheese
- 2 handfuls baby spinach
Equipment
pot
Tips
- If in recovery and cannot use wine, substitute with stock.
- Sun-dried tomatoes are a key ingredient for flavor.
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